Chicken Croquettes I

Name: Chicken Croquettes I
Ingredients: 1 teaspoon finely chopped parsley; Few drops onion juice; 1 cup Thick White Sauce; 1 cup Thick White Sauce.; ½ teaspoon salt; 1¾ cups chopped cold cooked fowl.; 1 teaspoon lemon juice.; ¼ teaspoon celery salt.; Few grains cayenne.; 1 teaspoon finely chopped parsley.; Few drops onion juice.; 1¾ cups chopped cold cooked fowl; ¼ teaspoon celery salt; Few grains cayenne; 1 teaspoon lemon juice

Preparation info

Difficulty
Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

About

Ingredients

1¾ cups chopped cold cooked fowl
½ teaspoon salt
¼ teaspoon

Starter

Method

Mix ingredients in order given. Cool, shape, crumb, and fry same as other croquettes.

White meat of fowl absorbs more sauce than dark meat. This must be remembered if dark meat alone is used. Croquette mixtures should always be as soft as can be conveniently handled, when croquettes will be soft and creamy inside.